Antioxidants are compounds that inhibit oxidation. Oxidation is a chemical reaction that can produce free radicals, thereby leading to chain reactions that may damage the cells of organisms. Antioxidants such as thiols or ascorbic acid terminate these chain reactions. Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures.

As per available reports about 120 journals, presently dedicated  to Antioxidants and related subject areas. As per an independant data source about 98000+ articles are being published on  in Antioxidants research annually. In terms of research annually, USA, India, Japan, Brazil and Canada are some of the leading countries where maximum studies related to Antioxidants are being carried out. Substances protect the body from free radicals and reactive oxygen species by converting the free radicals into more stable substances. Journal of Nutrition & Food Sciences is an academic journal – hosted by LongDom – a pioneer in open access publishing–and is listed among the top 10 journals in Antioxidants. Each year research scientists have noticed a rise in the number of congresses being held in this field. Journal of Nutrition & Food Sciences is an Open Access provides a unique platform to researchers and scientist to explore the advanced and latest research developments in the field of hormone research, thus bridging the gap between researchers and young scientists.

List of Antioxidants Peerreview Journals:

Antioxidant: MDPI Open Access Journal The Journal of Food Science Food and Chemical Toxicology Journal of the Science of Food and Agriculture Journal of the American Chemical Society Journal of Food Biochemistry Journal of Natural Products